摘要
本实验对鳕鱼盐溶蛋白的提取条件(盐浓度、固液比、浸提时间、浸提pH)进行了研究,得到其最佳提取条件为:NaCl溶液浓度0.7mol/L,固液比1:3,提取时间16h,pH=7。SDS-PAGE凝胶电泳图谱显示,在鱼糜制品加工中,肌球蛋白重链明显减少,而肌球蛋白轻链和肌动蛋白的量几乎没有发生变化。
The extraction of salt-soluble cod protein was studied and the optimized extraction conditions were determined as follows：NaCl 0.7mol/L,solid-liquid ratio 1：3,extraction time 16 h,and pH 7.SDS-PAGE analysis showed that,during minced fish products processing,the content of myosin heavy chain（MHC） decreased obviously,while little change in the contents of the myosin light chain（MLC）and actin was found.
出处
《现代食品科技》
EI
CAS
2010年第10期1104-1107,共4页
Modern Food Science and Technology
基金
天津市科技支撑计划重点项目(08ZCKFNC01000)
国家农业科技成果转化资金项目(2009GB2A100016)
塘沽区科技创新专项资金项目(2009cx07-03)
关键词
鳕鱼
盐溶蛋白
凝胶化
cod
salt soluble protein
gelation
